Chocolate Banana Muffins Recipe
Chocolate banana muffins are so soft and moist with deep rich chocolate flavor. All you need is a whisk and a bowl to make the batter and then pop the muffins in the oven for 20 minutes. It's a great breakfast and afternoon snack for the whole family.
Servings: 12 muffins
Calories: 322kcal
Ingredients
- 2 large ripe bananas
- 1 cup light brown sugar
- 1/2 cup oil avocado, canola or vegetable
- 1 egg room temperature
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup mini chocolate chips dark or semi-sweet
Instructions
- Take the eggs out of the refrigerator about 30-45 minutes before baking. They will need some time to warm up to room temperature.
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- Place ripe bananas into a mixing bowl and mash them very well with a fork.
- Add sugar, egg, oil, sour cream, and vanilla to the bowl with bananas and whisk until all evenly incorporated.
- Whisk in flour, cocoa powder, baking soda, baking powder, and salt until all evenly mixed and smooth.
- Fold in mini chocolate chips.
- Use an ice cream scoop with release to fill each cup about 3/4 of the way full.
- Sprinkle a few more mini chocolate chips on top and bake for about 20-22 minutes.
Video
Notes
- Use ice cream scoop with release: To make sure that all my muffins are the same size, I use an ice cream scoop with release. (Don’t use a scoop without release of you’ll never get the batter in or out.) Use an ice cream scoop to get an even amount of batter and scoop it into the muffin cups lined with cupcake paper liners. Fill each cup about 3/4 of the way full.
- Storing: You can store banana muffins at room temperature for 2-3 days. Make sure to store them in an air-tight container though. Place a sheet of paper towel on the bottom of the food storage container and place cooled muffins in it in one single layer. Place another sheet of paper towels over the top of the muffins and close the lid.
- If you want to extend the shelf life of muffins, keep them in the refrigerator for up to a week. Make sure to also keep them in an air-tight container or individually wrapped. I like to warm up cold muffins for just a few seconds in the microwave before eating.
Nutrition
Calories: 322kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 179mg | Potassium: 172mg | Fiber: 2g | Sugar: 30g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg